In a mixing bowl, combine 2 tablespoons of gochujang, 3 tablespoons of gochugaru, 3 tablespoons of light soy sauce, 2 tablespoons of neutral oil, 3 tablespoons of honey, 1 tablespoon of sugar, and 1 tablespoon of sesame oil. Whisk until smooth, creating a vibrant sauce.

In a large bowl, add 1.5 pounds of diced boneless chicken thighs, 1/4 small cabbage (shredded), 1 tablespoon of minced garlic, 1 teaspoon of minced ginger, and the optional sliced half onion. Pour the buldak sauce over the mixture, ensuring everything is coated. Cover and marinate at room temperature for at least 30 minutes.

Heat a cast iron skillet over high heat. Add the marinated chicken mixture to the skillet and fry for about 10 minutes, stirring occasionally, until chicken is cooked through and caramelized.

Once cooked, sprinkle shredded mozzarella cheese over the top. Transfer the skillet to the oven and broil on high for 3-5 minutes until the cheese is bubbling and golden.

Remove from oven and serve immediately over a bed of steaming rice, paired with kimchi or a fresh salad.